Mushroompotatoes Recipes

CREAMY MUSHROOM-POTATO BAKE

Steps:

• Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.

POTATOES AND MUSHROOMS

Steps:

• Prep all the ingredients. Prep the potatoes: Peel the potatoes and cut them into 2-3 inch pieces about the width of a French fry. Dice the onion. Clean and slice the mushrooms.
• In a large skillet with a lid, heat the olive oil. Add the cut potatoes and diced onion. Cook over medium-high heat for about 3-5 minutes without disturbing, so that the bottom layer of potatoes get nice and crispy. Season with salt, stir and cover with a lid. Continue cooking for 5-8 more minutes, stirring every few minutes to prevent burning, and covering with a lid in between stirring.
• Add the sliced mushrooms and stir. Cover with a lid, and cook for 5 minutes, stirring once or twice. The mushrooms will release some juice, this is fine. Remove the lid, and continue cooking for another 5 minutes stirring frequently, or until the potatoes are fully cooked and any liquid has evaporated. Stir in parsley and remove from heat.

SLOW COOKER MUSHROOM POTATOES

Steps:

• In a 3-qt. slow cooker, layer half the potatoes, onion, garlic, green onions, mushrooms, flour, salt, pepper and butter. Repeat layers. Pour soup over the top. Cover and cook on low until potatoes are tender, 6-8 hours; sprinkle with cheese during the last 30 minutes of cooking time.

CROCK POT MUSHROOM POTATOES

Steps:

• In a crock pot, layer half of the potatoes, onion, garlic, green onions, mushrooms, flour, salt, pepper and butter.
• Repeat layers and pour soup over the top.
• Cover and cook on low for 6-8 hours or until potatoes are tender.
• Sprinkle with cheese during the last 30 minutes of cooking time.

POTATO & MUSHROOM SKILLET

Steps:

• Cut potatoes in half (or more if the potatoes are not small).
• Cut tomatoes in half and slice green onion.
• Add oil to skillet on medium heat.
• Add potatoes and fry for approx.
• 10 minutes.
• Season with salt.
• Add mushrooms whole to skillet with the potatoes and fry for approx 5 minutes.
• Generously season with salt and pepper.
• Add cherry tomatoes& green onion and cook for 1 minute.
• Ready to serve.
• For Dip: Remove thyme leave from the steam and stir in with the herbed sour cream.
• Serve some dip on top each serving.
• Guten Appetit!